Sesame tofu cubes with sautéed mushrooms on noodle salad

Ingredients for 4 servings:

• 8 tbsp soy sauce
• 2 tbsp honey, liquid
• 200g tofu
• 1 bunch of spring onions
• 1 bunch mint, coriander or garden herbs of your choice
• 4 tbsp lime juice
• 2 tbsp sesame oil, alternatively rapeseed oil
• 200 g noodles, e.g. Asian Somen noodles
• 250 g fresh mushrooms of your choice
• 3 tbsp oil (sunflower)
• 3 tomatoes
• 1 egg(s)
• 3 tbsp flour
• 80 g sesame seeds
• some sea salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Mix 4 tablespoons of soy sauce and the runny honey to make a marinade. Cut the tofu into 2-3 cm cubes and marinate for about 20 minutes, turning occasionally. Wash and finely chop the herbs. Wash the spring onions and cut into fine rolls. Mix 3-4 tablespoons of soy sauce, lime juice, and 2 tablespoons of sesame oil in a salad bowl and chill. Cook the noodles according to the instructions, rinse with cold water until cold, drain, and add to the sauce. Add the onion rolls and chopped herbs, and mix well. Beat the egg. Separately place the flour and sesame seeds in 2 deep plates. Remove the tofu cubes from the marinade and coat first in flour, then in the egg. Finally, roll in the sesame seeds and press down firmly, then set aside. Cut the mushrooms into bite-sized pieces (quarter the mushrooms, for example), fry briefly in 1 tablespoon of sunflower oil, and deglaze with the tofu marinade. If you don’t want the sweet taste of honey in the mushrooms, deglaze with a little soy sauce instead of the marinade. Season with salt and pepper, if desired. Fry the tofu cubes in batches in hot sunflower oil until crispy and golden brown. Drain briefly on kitchen paper. Cut the tomatoes into bite-sized pieces and place them on the pasta salad with the mushrooms and tofu cubes. Serve immediately.